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What’s cooking: Chicken and jalapeno mac and cheese. A unique twist on traditional macaroni and cheese, which features a spicy kick. Perfect for hangovers.

Chef says: “This is a great hangover or late-night snack because it can be made ahead and reheated in many different fashions. I made this at home after I had to work on a Christmas Day, so I couldn’t go home to be with my family. Unfortunately, on Christmas, nothing was open, not a single grocery store or anything. So I made this recipe using most of the ingredients from a gas station. After making this, I delivered portions to some of my many friends at work, and after that it’s history.”

TONY SCHUTZ, SOUS CHEF, NOVE ITALIANO, PALMS CASINO RESORT

What’s hot: Spicy slow-cooked pork shoulder. A one-pot meal made ahead of time. Great for when you can’t wrap your head around the idea of drunk-cooking. Or your hand around a pan.

Chef says: “I start this before I leave for a night out. It usually takes about four to five hours to cook in the Crock-Pot, so it’s ready when I get home. I usually eat this with queso fresco, fresh cilantro and some tortilla chips. It is also great the next morning, cold right out of the fridge. It helps cure the hangover.”

Chef says: “Chilaquiles are the perfect cure for a hangover or at the end of a long night of partying. They are kind of like baked nachos that are ‘crunchewy,’ with the perfect amount of saucy, cheesy, spicy goodness—exactly what your body craves under these circumstances. A few slices of avocado, pico de gallo and sour cream on top is like the icing on a cake.”

MICHAEL COLBY, EXECUTIVE CHEF, MURPHY’S LAW BAR & GRILL

What I’m eating: The Breakfast Club. Grilled ham, turkey and bacon, layered with two fried eggs and melted Swiss and cheddar cheeses, served on a toasted bun with two hash-brown patties on the side.

What i’m ordering: Bacon cheddar sliders. With black-peppered bacon and aged cheddar cheese with Romano’s “private label sauce.” Sometimes topped with chili and a fried egg if the craving hits.

Chef says: “Late-night dining is the best. You have no worries, and I always order too much. The bacon cheddar sliders have all that you need, a great bun, beef, peppery bacon, cheese and, of course, my secret sauce.”

Chef says: “This dish has all the components needed after a night of drinking—the richness of the bison, the sugars of the roasted house tomatoes and fresh corn, the spiciness of the habañero jack cheese and the greasiness of the crispy potatoes with sunny-side-up eggs.”

BRIAN HOWARD, CHEF DE CUISINE, CATHOUSE RESTAURANT, LUXOR

The dish: Sunny side up BLT. Crispy bacon, lettuce, tomato, avocado and a sunny-side-up egg on toasted baguette.

Chef says: “After you eat this you definitely go into a food coma and then wake up in less of a fog than you went to bed in.”

OSCAR PENA, EXECUTIVE CHEF, B.B. KING BLUES CLUB

What’s going on: Blackened Blue Lucille Burger. Two blackened, seasoned beef patties served with bleu-cheese crumbles, fried onions, applewood-smoked bacon, lettuce, tomato and pickles. Served with a side of fries.

Chef says: “There is nothing better than a greasy cheeseburger cooked medium-rare to fill your stomach after a night of heavy drinking! I usually add extra fried onions and avocado and my hangover is gone!”